Basic Chicken Marinade

Recipe By : Marinades by Jim Tarantino
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Specialties Garlic! Wonderful Garlic!
Healthy And Hearty Make Ahead
Marinades Bastes Timesavers-30 Minutes Or Les
Outdoor Grilling Roasting Skillet Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup orange juice
1/4 cup lemon juice
1 teaspoon Dijon mustard
1 teaspoon worcestershire sauce
1/4 cup canola oil
3 cloves garlic — pressed
1/4 cup fresh parsley — chopped
1 teaspoon dried oregano
kosher salt — to taste
black peppercorns — freshly ground

Combine the orange juice, lemon juice, mustard, and worcestershire in a
nonreactive mixing bowl. Whisk in the oil a little at a time. Add the
garlic, parsley, oregano, salt and pepper.

Makes about 1-1/2 cups.

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Serving Ideas : Chicken breasts (3-4 hours), chicken wings (4-6 hours).

NOTES : This combination of citrus, mustard, and herbs, is one of the author’s
favorite year round recipes for chicken breasts. This marinade is perfect for
the grill or the skillet.

Popularity: 3% [?]

Title: Yorkshire Pudding
Categories: Breads, Side dish
Yield: 12 popovers

-JUDI M. PHELPS
1 1/4 c Flour
1/2 ts Salt
1 c Milk
1 T Butter; melted
2 Eggs
4 To 8 tbl. drippings from
-roasting pan

Preheat oven to 475 degrees.

Whisk together the flour, salt, milk, butter and eggs. Using a
baster, drop a teaspoon or two of drippings into each cup of a
muffin tin. Put the muffin tin in the preheated oven. When the
drippings are sizzling hot, remove the tin and fill each cup 1/2 to
2/3 full with butter.

Bake for 15 minutes, then reduce oven temperature to 350 degrees,
and bake for 15 to 20 minutes longer, or until the popovers are
puffed and brown. Serve hot. Yields 12 large popovers.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

MMMMM

Popularity: 3% [?]

Title: SAUTEED CHICKEN SPINACH SALAD WITH RASPBERRY
Categories: Salads, Poultry
Yield: 4 servings

————————INGREDIENTS————————
8 c Torn, fresh spinach
4 Chicken breast halves
-(boneless, skinless)
-(1 1/4 lbs.) sauteed
1 tb Mirin
-(sweet rice cooking wine)
1 tb Reduced sodium soy sauce
1 cn Sliced water chestnuts
-(8 oz.), drained

———————-RASPBERRY SAUCE———————-
1/2 c Fresh raspberries
-OR frozen unsweetened
– (thawed)
8 oz Silken/soft tofu
3 tb White wine vinegar
3 tb Sugar

Blend all sauce ingredients in blender or food
processor until well blended. Saute chicken in the
mirin and reduced sodium soy sauce until cooked
through. Remove from heat and slice. Arrange spinach
on individual serving plates. Top with chicken; evenly
distribute water chestnuts over each serving. Serve
with raspberry tofu sauce.

Preparation time: 10 minutes
Cooking time: 6 minutes
Makes 4 servings

Nutritional Analysis:
(1/2 chicken breast, 2 cups spinach, 6 tablespoons
sauce) Carbohydrates 47g
Cholesterol 119mg
Sodium 626mg

Reprinted with permission from the Indiana Soybean
Mintzias

—–

Popularity: 3% [?]

Title: The Best New England Clam Chowder
Categories: Soups, Clams
Yield: 6 servings

1/4 lb Butter (1 stick)
1 c Chopped onions
1 c Chopped celery
1/2 c Flour
4 c Clam juice, heated
2 oz Salt pork, scored
2 Bouillon cubes
12 oz Chopped clams
2 c Boiled, diced potatoes

Saute the onion and celery in the butter until the onion is
tranlucent. Add the flour to make a roux, stirring well. Add the
heated clam juice slowly, stirring constantly. Add the bouillon
cubes and scored salt pork. Stir in the clams and the potatoes.
Remove from the heat and let stand for 20 minutes. Remove the salt
pork before serving.

[Regis and Kathy Lee Live Program; Aug 12, 1992]

Posted by Fred Peters.

MMMMM

Popularity: 4% [?]

Title: Crackling Triangles
Categories: Dim sum, Snacks, Chinese
Yield: 34 Snacks

4 oz Spring roll pastry, in
One sheet
6 oz Minced beef
1 ts Soy sauce
1 ts Sugar
2 ts Dry sherry
3 tb Water
2 tb Oil plus oil for
-deep frying
1 tb Grated shallot
2 Cloves garlic, crushed
3 tb Chopped onion
1 ts Chopped red chilli
1 ts Finely grated fresh
-root ginger
1 ts Five spice powder
1 ts Paprika
Salt and pepper

Cut the spring roll sheet into long strips about 3-3.5 cm/1 1/4- lin
wide. Marinate the minced beef with the soy sauce, 2 teaspoon of the
sugar,1 teaspoon of the sherry and 2 tablespoons water for 30
minutes. Heat the 2 tablespoons oil in a wok and saute the shallots,
garlic and onion until fragrant. Add the chilli, ginger’ and beef and
fry until dry, stirring frequently to prevent the meat from burning.
Pour in the remaining sherry, sugar, water, the five spice powder,
paprika and seasoning to taste, then set aside to cool. Place a
generous teaspoonful of the mixture on to a strip of pastry, then
fold over the end corner to enclose the meat in a triangle of dough.
Fold the again from the opposite side then continue folding the dough
over and over until completely enclosed to make a triangular shaped
pasty. Tuck the end in neatly. Continue until all the filling and
pastry is used. Heat the oil for deep frying to 190 c/375 F and deep
fry the triangles until crisp and golden. Drain on absorbent kitchen
paper and serve.

MMMMM

Popularity: 3% [?]

Title: Lemon Mayonnaise
Categories: Diabetic, Dressings, Fruits
Yield: 12 servings

1 tb Cornstarch; 1/3 c Lemon juice; fresh
2 ts Dry mustard; 2 tb White vinegar;
1 1/2 ts Salt; Sugar substitute to 6 ts
1 c Water; Sugar;
2 md Eggs; beaten

For fruit, chicken, or seafood salads. Combine cornstarch, mustard,
and salt in the top of a double boiler. Combine water and beaten
eggs. Slowly add to cornstrch mixture, stirring constantly, until
smooth. Cook over simmering water for 5 minutes, stirring
constantly. Very slowly stir in the lemon and vinegar. Continue
cooking and stirring over simmering water for 10 more minutes.
Remove from heat. Add the sweetener; mix well. Pour into a pint jar,
cover, and store in frefrigerator. Stir well before each use.

Food Exchange per serving: UP TO 2 TABLESPOONS MAY BE CONSIDERED
“FREE” CAL: 20; CHO: 2g; PRO: 1g; FAT: 1g; SOD: 256; Low-sodium
diet: Omit salt.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. Brought the you and yours via Nancy O’Brion and her
Meal Master

MMMMM

Popularity: 3% [?]

Cangrejitos (Filled Crescent Pastries)

Recipe By : “Memories of a Cuban Kitchen” by Mary Urrutia
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Cuban
Pastry Pork Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DOUGH—–
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon sugar
9 ounces cream cheese — (3 -3 oz. packages)
1 stick butter — salted to taste
—–FILLING—–
2 cups ham — finely ground
(or chorizo)
—–FOR BRUSHING TURNOVERS—–
1 large egg
beaten lightly with 1/4 t. water

Sift the flour, then sift it again with the salt and sugar, and set aside.

In a large bowl, using a hand or electric mixer, cream the cheese and
butter together until well blended. Add the flour mixture and mix with your
fingers or a pastry blender until smooth. Cover and refrigerate at least 30
minutes.

Preheat the oven to 400° and lightly flour your work surface. Divide the
dough into 4 balls and, working with one ball at a time, with a floured
rolling pin roll out the dough 1/8 inch thick. Cut the dough into 3-inch
squares, then cut them in half, into triangles and place a tespoonful of
filling in the center of each triangle. Gently roll up the dough from the
base of the triangle to the tip, curving the ends slightly toward the center,
to form a crescent.

Place the pastries on an ungreased cookie sheet 2 inches apart, brush with the
egg wash, and bake until lightly browned, 15 to 20 minutes. They can be made
ahead of time and reheated in a 250° oven for 4 to 6 minutes.

– - – - – - – - – - – - – - – - – -

NOTES : “These savory pastries are the Cuban forerunners of today’s croissant
sandwiches. Ghey are immensely popular and are served at every celebration,
usually filled with ground ham or chorizo.”

Popularity: 6% [?]

CORN CHOWDER (PRODIGY)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Onions
– peeled and roughly diced
3 tb Unsalted butter
4 c Corn kernels, cooked or raw
3 c All-purpose broth
-or low-sodium chicken broth
1/2 ts Salt
1/4 ts Ground mace or nutmeg
Freshly ground pepper
4 c Milk and/or cream
1/2 ts Chopped fresh rosemary — -OR-
1 pn -Dried rosemary

This soup is a favorite at Trumps restaurant in Los
Angeles.

COMBINE ONIONS AND BUTTER in a 2-quart pot over medium
heat on the stove. Cook, stirring occasionally, until
the onions are soft, about 10 minutes. Add the corn
and continue to cook, stirring occasionally, another
8-to-10 minutes. Add the broth, salt, mace and pepper.
Cover, increase heat to high and cook for 20 minutes.
Place soup in a food processor and puree until smooth.
Replace the soup in a pot on the stove over medium
heat and add rosemary leaves, milk and cream. Cover
and bring to a boil. Reduce heat to low and cook 5
minutes. Serve piping hot.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

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Popularity: 4% [?]

Title: Nacho Cheese Dip
Categories: Mexican, Dip, Restaurants
Yield: 3 servings

——————-MICKEY’S GOURMET CKBK——————-
1/2 lb Provolone, grated
1/2 lb American cheese, grated
3/4 c Heavy cream
8 oz Cream cheese
1/4 t Garlic powder
3/4 t Worcestershire
1/8 t Cayenne
1/8 t Yellow food coloring

Fiesta Fun Center Snack Bar, Disney’s Contemporary
Resort Melt provolone in top of double boiler over
boiling water. Add American cheese and stir in cream.
Add cream cheese and stir until all is melted. Remove
from heat; whip in seasonings and food coloring. Serve
warm iwth crackers, chips, or vegs.

—–

Popularity: 4% [?]

MUSHROOM SOUP II

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mushrooms, sliced
2 lg Onions, chopped
1 tb French mustard
4 c Beef stock
1/3 lb Ham leg, sliced
12 oz Evaporated milk
2 tb Whisky
1 t Lemon juice

Place the mushrooms, onions, mustard and stock in a
saucepan and simmer gently for 20 minutes. Save a few
mushroom slices for decoration later.

Add the remaining ingredients, except for the lemon
juice. Heat through, but do not boil.

Garnish with a few slices of mushroom (saved from
before) and a squeeze of lemon juice. Serve.

NOTES:

* Mushroom soup with whisky — This is my family’s
favourite mushroom soup recipe. The recipe originally
came from a small booklet produced by Carnation.

: Difficulty: easy.
: Time: 10 minutes preparation, 30 minutes cooking.
: Precision: no need to measure.

: Michael Oudshoorn
: Dept. of Computer Science, University of Adelaide,
South Australia : mjo@uacomsci.ua.oz

: Copyright (C) 1986 USENET Community Trust

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Popularity: 6% [?]